Tired of your standard hummus recipe? Give Zucchini Hummus a whirl!


My kids love hummus but I was tired of the bog standard version using chickpeas.  I admit, this one does contain almonds, so it might not be right for you and your family but you could always try using seeds such as sunflower as an alternative to nuts.  This dip is a great source of protein, as well as antioxidants and immune boosting garlic, and is so tasty served with a gluten free crisp bread like one made by Orgran.  They taste just like cruskits and my kids love them slathered with dip after school.  You can find the Orgran brand in your supermarket or health food store.  Many of you would be familiar with the Orgran buckwheat buckwheat which we love in the clinic.  On this occasion, I whipped up a serve of quinoa and chia flatbread but choose a wholegrain cracker or even just some veggie sticks and you are set for a lunchbox or after school snack.


1 green zucchini, washed and roughly chopped

1 cup almonds or sunflower seeds, soaked in water for 30 mins

1/4 cup lemon juice

1/2 tsp lemon zest grated

2 garlic cloves, minced

1 tbsp ground cumin

1 tsp Himalayan or Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbsp tahini

1/4 cup extra virgin olive oil

1 small handful Italian parsley chopped


Place all ingredients except tahini and olive oil in a blender or food processor and blitz.  Add the tahini and olive oil and combine.  Add the parsley and pulse a few more times.  This will keep in an airtight container in the fridge for 5 days (if it lasts that long!)

(Recipe derived from Supercharged Foods:  Eat Yourself Beautiful by Lee Holmes)


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